4 lbs. deer-hamburg
1/4 c. Morton Tender Quick (curing salt)
1/8 tsp. minced garlic
1 tbsp. mustard seed
2 tsp. pepper
3 tsp. sugar
2 tsp. crushed red pepper
5 tsp. liquid smoke

Mix all ingredients together, except liquid smoke; refrigerate overnight. Next day, add 5 teaspoons liquid smoke. Mix well and shape into rolls (6 to 8), approximately the size of pepperoni sticks. Bake on cookie sheet 1 hour at 300 degrees. DO NOT OVERBAKE!